Chinese Beef and Pea Pods
Feeding the Flock
Who: Zion Lutheran Church
Cost: $17 includes shipping
Details: Hard-backed, comb bound
Pages of recipes: 214
Send checks to: Barbara Bretz, 10633 State Route 161, Mascoutah, IL 62258 or call 618-566-8239.
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Ingredients
- 1 lb. beef tenderloin or boneless sirloin steak, 3/4" thick
- 1 T. soy sauce
- 1 thin slice gingerroot crushed*
- 1 clove garlic crushed*
- 2 T. vegetable oil
- 1- 13 3/4 oz. can chicken broth, (about 1 2/3 c.)
- 1- 6 0z. pkg. frozen Chinese pea pods
- 4 oz. mushrooms sliced
- 3 stalks Chinese cabbage cut diagonally into 1/4 in. slices
- 1 med. onion sliced
- 1-8 1/2 oz. can water chestnuts drained and thinly sliced
- 1-8 1/2 oz. can bamboo shoots drained
- 2 T. vegetable oil
- 3 T. cornstarch
- 2 T. soy sauce
- 1/2 t. Salt
- 1/4 t. sugar
- 1-1/3 c. chow mein noodles or 3-1/2 c. hot, cooked rice
Ingredients
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Instructions
- Cut beef across grain into 1/8 inch slices. Tip: Beef is easier to slice if partially frozen.
- *Pound gingerroot and garlic between waxed paper.
- Mix 1 T. soy sauce, the gingerroot and garlic; toss with beef. Cover and refrigerate at least 1 hour.
- Cook and stir beef in 2 tablespoons oil in 10-inch skillet over medium-high heat until brown.
- Stir in 1 c. of broth. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 20 minutes.
- Remove beef and broth from skillet.
- Rinse pea pods under cold water to separate; drain.
- Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 tablespoons oil over high heat 2 minutes.
- Stir in beef mixture and pea pods. Cover; cook over medium heat 2 minutes.
- In a tightly covered container, shake remaining broth, cornstarch, 2 tablespoons soy sauce, salt and sugar.
- Gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Serve over rice or noodles. Makes 5 servings.
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